These Garlic and Leek Mashed Potatoes are incredibly easy to make, with real garlic, aromatic leeks sauted in butter and sour cream! (Jump directly to the recipe.)

I can’t believe it’s November, which means Thanksgiving is right around the corner. From Thanksgiving, it’s a quick slide into Christmas, New Years and 2019. Which basically sends me into a spiral of panic that the year has slipped by. I think I still write 2017 on my checks. Actually 2016. Wait. Does anyone actually write checks anymore? Maybe I haven’t actually written a check since 2016. That probably a better explanation….

This Mexican Chocolate Lava Cake is a twist on the classic with a touch of cinnamon & cayenne. It comes out perfect because it’s made in a pressure cooker! (Jump directly to the recipe.)

This post was sponsored by The Crock-Pot® Brand. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.

The chocolate lava cake gets a bad rap. It’s one of those desserts that you see everywhere, from fine dining establishments to chain restaurants. Pastry chefs often groan at the idea of putting it in on the menu, but the general public loves it. And honestly, it’s one of my favorite things to make and eat as well….

This Chicken Florentine Soup is inspired by the classic chicken dish by incorporating spinach, onions, mushrooms and carrots in a white wine creamy broth. (Jump directly to the recipe.)

This post was sponsored by Safeway. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.

Forgive me for being dramatic but today was the beginning of the end. The end of Summer that is. You probably are laughing at me as it’s late October, but here in San Francisco, in California, the weather stays warmer longer. In fact, just last Monday, when I went on a farm tour of Earthbound Farms, I found myself stripping down from the sweater and down jacket I had brought as we met early in the cold brisk morning, to the thin button-up shirt I had on underneath the sweater by noon. But today, today was the day I turned on my heat. It’s the beginning of the end….

This easy-to-make bacon, mushroom, spinach and cheese frittata is made in a pressure cooker, resulting in an egg casserole that isn’t rubbery or overcooked! (Jump directly to the recipe.)

This post was sponsored by the Crock-Pot® brand. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.

Born and raised in St. Louis, Missouri in the early 1970s, I was lucky to always have a home-cooked meal every night by my mom. We had a slew of convenient countertop appliances but the one that my mom had sitting on the counter top proudly was the Crock-Pot Slow Cooker, a modern wonder that allowed her to throw ingredients into the pot, turn it on, and forget about it until dinner time. I have fond nostalgic memories of all those Crock-Pot meals, so I was thrilled when the original slow cooker reached out to me about their new Crock-Pot® Express Crock Multi-Cooker, that not only slow cooks, but also pressure cooks, steams, sautés/browns and has 8 built-in preset buttons for different meals. Basically, it’s one of those appliances that you can use to make different meals all week long! The Crock-Pot Express Crock Multi-Cooker is also available in 4-Quart and 8-Quart sizes to accommodate all of your cooking needs. …

This Strawberry and Grape Coffee Cake has a little bit of almond meal in the batter and sliced almonds in the crumb topping, bring it to the next level! (Jump directly to the recipe.)

There’s a saying that gay breakfast is actually just brunch. Ok, I’m not sure if that’s really a saying or I just made that up. But what is NOT made up is that fact that gay men LOVE brunch. I’m not sure why it’s a thing. But it is, and as a gay man, I have to admit, I fall into this stereotype. HARD. …

This double olive pizza with sausage and arugula is a great and easy weeknight dinner when you make it with store-bought pizza dough! (Jump directly to the recipe.)

This post was sponsored by the Lindsay Olives. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own and not endorsed by Lindsay Olives.

If you follow me on Instagram you know that I have mixed feelings about the month of September. It’s marks the end of Summer official and the start of Autumn. Perhaps if I lived in a city with deciduous trees that changed their leaves into glorious brilliant colors I would be more excited. But since I live in San Francisco, all I really get is shorter daylight. But September leads into October and that’s the beginning of all things fall and the holiday season. October may be one of my absolutely favorite months, and not because it also happens to have my birthday in it. Nope, October ALSO happens to be National Pizza Month which seems like the best made-up holiday month ever. EVER….

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"Mr. Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. He doesn’t just paint the lily; he bejewels and shellacs it, too."
–MELISSA CLARK for the New York Times

“My goodness, this cookbook! It’s filled to the brim with recipes for the most splendidly beautiful cakes, cookies, breads, and tarts I think I’ve ever seen. My eyes kept getting wider and wider as I turned every page—both the flavor combinations and the photos are out of this world. Irvin Lin has most definitely outdone himself. This book is a triumph!”
—REE DRUMMOND, New York Times best-selling author of The Pioneer Woman Cooks

“Irvin Lin gives home-baked treats a twist, ramping them up with a range of contemporary flavors that are sure to surprise and delight. From beer-battered brownies to smoky butterscotch taking a classic cake to the next level, I can’t wait to mix, stir, and bake my way through Marbled, Swirled, and Layered!”
—DAVID LEBOVITZ, author of My Paris Kitchen

Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com.

“Irvin Lin is the creative mind behind his Eat the Love food blog. Lin’s impressive photography skills support his training in graphic design on the site, and you would never believe that is food blogger is a self-taught baker.” - PBS Food

“We love Eat the Love because Irvin's beautiful sweets look as good as they taste — his art director's eye appreciates the ruby sparkle of a pile of pomegranate seeds against the matte canvas of chocolate ganache.”
- Saveur.com, Sites We Love

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This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. I only recommend products (usually cookbooks, but sometimes ingredients or equipment) that I use and love, not for any compensation unless otherwise noted in the blog post. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the book or item of your choice.